The classic take-out beef and broccoli, made properly. Velveted flank steak slices, deep-charred broccoli, glossy sauce that clings to every piece. Better than the delivery version, guaranteed.

• Velveting (a cornstarch-soy marinade) is the trick to steakhouse-tender beef.
• Broccoli's phytonutrients pair perfectly with high-heat cooking.
• Rice is the sauce delivery mechanism - do not skip it.

1. 1

   Slice the flank steak very thin across the grain at a 45-degree angle; toss in a bowl with the soy sauce, cornstarch and sesame oil, mix to coat evenly and rest for 15 minutes.

2. 2

   Whisk together the sauce ingredients: soy sauce, oyster sauce, brown sugar, rice vinegar, cornstarch and water until the cornstarch is dissolved; set aside.

3. 3

   Bring a small pot of water to a boil and blanch the broccoli florets for exactly 60 seconds until bright green; drain immediately.

4. 4

   Heat a wok or large skillet over the absolute highest heat until wisps of smoke appear; add the neutral oil.

5. 5

   Lay the velveted beef in the pan in a single layer without stirring and sear for 90 seconds until browned; flip and cook for another 30 seconds, then remove to a plate.

6. 6

   Add the minced garlic and grated ginger to the pan and stir for 20 seconds until fragrant.

7. 7

   Add the blanched broccoli and stir-fry for 60 seconds, tossing constantly.

8. 8

   Pour in the sauce, add the beef back and toss everything together for 60 seconds until the sauce thickens and coats every piece in a glossy glaze.

9. 9

   Serve immediately over rice.

• Slice beef across the grain - long fibers = chewy meat. Angle 45 degrees for tender bites.
• Everything cooks in under 4 minutes at the stove - prep everything before you turn on heat.